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Steak Salad with Chickpeas and Red Wine Vinaigrette
40 minServes 4Nutri-Score B€€
B
40 min
40 minSteak Salad with Chickpeas and Red Wine Vinaigrette
what you need
Ingredients
skirt steakMeat900 g
saltSpices6 g
black pepper (ground)Spices3 g
paprikaSpices6 g
garlic powderSpices5 g
onion powderSpices5 g
lime (juiced)Produce1 piece
garlic (crushed)Produce2 pieces
red wine vinegarPantry45 ml
olive oilPantry90 ml- dried rosemarySpices3 g
tomatoes (cut into wedges)Produce4 pieces
cucumbers (sliced)Produce2 pieces
red onion (thinly sliced)Produce1 piece
parsley (chopped)Produce20 g- chickpeas (cooked, drained and rinsed)Pantry400 g
per serving
Nutrition
394kcal
- Carbs
- 19 g
- Proteins
- 26 g
- Fat
- 24 g
what you’ll use
Tools
Frying pan
Mixing bowl
Tongs
step by step
Method
- Step 1
Marinate the steak
- Season the skirt steak with salt, pepper, paprika, garlic powder and onion powder.
- Add a squeeze of lime juice and rub the seasoning into the meat.
- Let the steak marinate while you prepare the rest.
- Step 2
Make the dressing
- Combine the crushed garlic, red wine vinegar, olive oil, salt, pepper and dried rosemary in a bowl.
- Whisk until emulsified.
- Step 3
Prepare the salad
- Cut the tomatoes into wedges, slice the cucumbers and thinly slice the red onion.
- Chop the parsley and drain and rinse the chickpeas.
- Combine everything in a large bowl.
- Step 4
Cook the steak
- Heat a pan over high heat.
- Sear the steak until browned on both sides for medium-rare.
- Rest the steak before slicing.
- Step 5
Assemble and serve
- Slice the rested steak against the grain.
- Toss the salad with the dressing.
- Top with the sliced steak and serve.